Tallarines Verdes con Bistec (Plant-Based Green Spaghetti with Lion's Mane Steak)

1. Bring a large pot of water to a boil. Salt generously, add pasta and cook to al dente. Reserve about a cup of the pasta cooking water.
2. In the meantime, blend spinach, cashews (soaked in hot water for 30 minutes), basil, salt, lemon juice, garlic, nutritional yeast and water in a high speed blender until smooth. Pour into a large saucepan and bring to a gentle simmer over low heat. Add pasta and a splash of the pasta cooking water and toss the pasta through the sauce to coat. Add splashes of pasta water as needed.
3. To make the steaks, heat butter and olive oil in a large pan over medium heat. Add the lion’s mane and press each down firmly with a spatula. Sear until golden brown, about 3-5 minutes on each side. At the very end of cooking, drizzle with soy sauce and press down to get one last sear, flipping to coat both sides.
4. Slice lion's mane steak and serve on top of the green spaghetti. Enjoy!